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AFAR chose a destination at random—by literally spinning a globe—and sent food writer Francis Lam on a spontaneous journey to St. Vincent.

This couple created their own little house on the highway. Here’s what they learned from the experience.

These small shops serve a uniquely Japanese purpose.

Traditions on the Brink of Change: Photographer Eric Lafforgue

Many restaurants around the Cayman Islands have pushed the ocean-to-table movement to new heights. From the Grape Tree Cafe, a popular roadside fish fry, to Morgan’s Seafood Restaurant, a fine dining spot in West Bay, there are plenty of locally-sourced options waiting for you. For a meal well worth the trip all on its own, try the tasting menu at Blue by Eric Ripert, the French chef’s restaurant at the Ritz-Carlton on Seven Mile Beach.

What could an Alaska local ever discover on a voyage through the Inside Passage? Just the essence of the place he thought he knew.

AFAR chose a destination at random—by literally spinning a globe—and sent Chris Colin on a spontaneous journey to Iceland.

AFAR chose a destination at random—by literally spinning a globe—and sent comedian Jorma Taccone on a spontaneous journey to Nairobi, Kenya.

Tourism is down, prices are up, social services are disappearing, and the government is bankrupt. Which means it’s a good time to get to know Seychelles.

Bermuda’s restaurants reflects the island’s character with British pub food, Contiental classics, and the bounty of the sea prominently featured on menus; choose from casual beach shacks to fine-dining restaurants and everything in between.

On a luxurious journey from Singapore to Bangkok, writer Chris Colin lifts the veil on the magic—and mystery—of rail travel.

Stay where the chocolate is made.

Sand, sun, surf and unspoiled mountain terrain—there’s a lot to love about Martinique. This is the ultimate “do as you like” Caribbean island, offering a heady mix of action, adventure, wining and dining, and well-deserved relaxation.

Slightly sweet, with pleasantly salty mineral umami--that’s what the yellow-orange goo from sea-urchins tastes like. The fresher the better for this roe--and if you visit the coast of Jeju island, the legendary “haenyo” women divers will have just plucked these spiny balls from the sea floor minutes before your arrival. Wildly popular with visitors from nearby Japan, where the delicacy is called “uni,” Jeju islanders call it “gusal;" mainland Koreans refer to it as “seong-geh.” I had just had some in a bowl of seaweed soup for lunch when my wife and I accompanied my mother down to the rocky cove beneath Seongsan Ilchlulbong crater to watch the haenyo emerge from the sea. My mother, who is Korean, had just retired, and was visiting a corner of her own country that she had never seen. Volcanic Jeju-do is a subtropical island with a culture distinct from the rest of Korea--"the island of wind, women, and rocks.” The haenyo are dwindling as younger women seek urban jobs; many of the divers are in their 50’s and 60’s and still dive without oxygen tanks, harvesting shellfish cooperatively... My mother struck up a conversation with one of the women as my wife and I soaked up the salt air. The haenyo, still dripping in their wetsuits, were spooning out the roe--and suddenly, a couple of spoons were being waved in our faces--a free sample! Fresh from the sea-floor, served by living legends--not a taste that fades quickly...

At Salt Water Farm, students return to the land—and the sea—to learn forage, fillet, and feast.